Instructions: Preheat oven to 375 degrees.

Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside.

Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt until stiff byt not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.

Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry)

when tested with a sharp knife. Let the cake cool before unmolding.

Glaze and decorate cake. Refrigerate before serving.

To glaze:
Chocolate Butter Cream
3 1/2 oz. Germans sweet chocolate, broken into small pieces 2 to 3 Tbsp. coffee or water
3 Tbsp. butter

Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread.

To decorate: Use toasted slivered almonds

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